Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Comparison of Components between Mulberry Leaf Tea and Fermented Mulberry Leaf Tea

뽕잎차와 뽕잎발효차의 성분 비교

  • Ye, Eun-Ju (Efficacy and Safety Research Center for Traditional Oriental Medicine, Daegu Haany University, Kyungbuk Technopark) ;
  • Bae, Man-Jong (Dept. of Herbal Foodceutical Science, Daegu Haany University)
  • 예은주 ((재)경북테크노파크 대구한의대학교 한방생명자원특화센터 효능검증원) ;
  • 배만종 (대구한의대학교 한방식품약리학과)
  • Published : 2010.03.31
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Abstract

This study was conducted to compare and analyze the active and general components between mulberry leaf tea (MLT) and fermented mulberry leaf tea (FMLT). Among the general ingredients, the crude lipids of FMLT contained higher than that of MLT, while the level of carbohydrates was higher in the MLT. Although free sugar of FMLT was a lower concentration than MLT, the value of maltose was higher in the MLT. In FMLT, maltose was not analyzed but small amount of lactose was analyzed. In addition, the level of total free amino acid of MLT was higher than that of FMLT. The level of glutamic acid was highest in MLT, while that of cystine was highest in FMLT. The value of $\gamma$-aminobutyric acid (GABA) was greater in the derivatives of amino acids, and the content was similar for both MLT and FMLT. FMLT also contained a lower level of unsaturated fatty acids than MLT. In addition, the content of total mineral was higher in FMLT, and the level of K was the highest and similar in both teas.

본 연구는 식용식물로의 가치뿐만 아니라 약용으로 가치가 인정되는 뽕잎에 미생물 생균제를 이용한 뽕잎발효차 개발을 통하여 기능성 소재 개발 및 새로운 제품 개발의 방안을 제시하고자 뽕잎차 및 뽕잎발효차의 일부 성분을 분석하였다. 두 시료간의 일반성분 중에서 지방 함량이 뽕잎발효차가 더 높았고, 탄수화물의 함량은 뽕잎차가 더 높았다. 유리당을 분석한 결과 뽕잎발효차가 뽕잎차에 비해 전체 유리당 함량이 줄어들었으며, 특히 뽕잎차에서는 maltose 함량이 가장 높았으나 뽕잎발효차의 경우 maltose가 분석되지 않았고 lactose가 소량 분석되었다. 총 유리아미노산 함량은 뽕잎차가 뽕잎발효차보다 높았으며 뽕잎차에서는 glutamic acid, 뽕잎발효차에서는 cystine의 함량이 가장 많았다. 아미노산 유도체에서는 $\gamma$-aminobutyric acid(GABA) 성분 함량이 가장 높았으며 각 시료 간 함량은 비슷하였다. 지방산의 조성에서는 뽕잎발효차가 뽕잎차에 비해 불포화 지방산이 다소 감소하는 경향을 나타내었다. 따라서 본 연구의 결과를 종합해 보면 식용식물로서 뿐만 아니라 약용으로도 가치가 있는 뽕잎에 생균제를 이용하여 개발한 뽕잎발효차를 뽕잎차와 비교하였을 때 뽕잎발효차에서 유리당과 유리아미노산의 함량이 감소하는 경향을 나타내었으나 그 유용성분 및 특이성분의 함량은 충분히 유지되고 있었다.

Keywords

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